Honey Pumpkin Drops

A great cookie and tasty snack!  The pumpkin is an excellent source of vitamin A and beta carotene.

Ingredients

• ½ cup butter

• 1 cup honey/maple syrup/agave

• 2 eggs or egg substitute (¼ cup unsweetened applesauce = 1 egg, 1 tablespoon ground flaxseed + 3 tablespoons of water = 1 egg, ¼ cup mashed banana = 1 egg)

• 1 cup pumpkin

• ¼ cup milk

• 2½ cups flour

• 1 Tablespoon baking soda

• ¼ teaspoon sea salt

• ¼ teaspoon ginger

• ½ teaspoon nutmeg

• 2 teaspoons cinnamon

• ½ cup chopped roasted walnuts or sunflower seeds

Preheat oven to 375 degrees.  Oil a cookie sheet. 

In a large bowl, combine the flour, baking soda, salt, and spices.  Stir in the nuts or seeds.  In a bowl, whip together the butter, honey, eggs, milk, and pumpkin.  Stir into the flour mixture until well blended. 

Bake until golden brown, 10-12 minutes.  Cool 2 minutes on the cookie sheet.

My personal variations:

I will use my own mix of wheat-free flours

I freeze the dough in cookie sized balls and then bake at my convenience for snacks.

Make a double batch and Enjoy!